Creamy Spinach And Corn Casserole
- 1/2 cup raw cashews, soaked
- 2 bunches spinach, washed and sliced into one inch strips
- 1 -2 cobs of sweet corn
- lemon juice to taste
- salt and pepper to taste
- 1 tbsp arrowroot (optional)
- 200 gms button mushrooms, sliced (optional)
For the cashew cream
Add 2-3 tbs of water to the cashews to blend them into a smooth paste. While blending you may add 1 to 1 1/2 tbsp of arrowroot powder to thicken the cream. To the smooth cashew cream add salt to taste and crushed pepper.
For the casserole
Steam the spinach and corn with a bit of salt and button mushrooms if they are being used. Take the kernels off the cob with fingers. Place spinach, corn and mushrooms into a casserole and add the cashew cream. Cook for a few minutes till the cream has thickened and coated the spinach-corn mixture. Add the lemon juice just before serving.
Variation– You can add some herbs too.